Harvest Date: Hand-harvested in mid October (very late in 2008)
Aging: Aged in 25-hl Slavonian oak barrels for at least 4-5 years.
Tasting Notes: With over 10 years of bottle aging this wine will truly provide you the experience that you want when drinking Barbaresco. Beautiful garnet color with orange hues… the color of aged Nebbiolo! A complex wine, both on the nose and on the palate, with aromas and flavors of cherry and strawberry, licorice, cinnamon, cloves, violet, roses and nuances that the time in the bottle has allowed to develop: balsamic, tar, earth and leather. Discover this great wine sip after sip!
Vineyard Notes: Vineyard location: Cru Roccalini – Barbaresco, Cru Cottà – Neive, Cru Meruzzano – Treiso . Total vineyard surface: 0.37 ha. Exposure: South East/South West. Altitude: 190-345 meters above sea level. Soil: Tortonian soil rich in very compact blue marl. Average age of vines: 20-25 years. Density: from 3800 to 5000. Training system: Guyot with 7-8 buds.
Production Notes: 3,500 bottles produced. Fermented in oak barrels at 28°C for 25 days. Aged in 25-hl Slavonian oak barrels for at least 4-5 years.
Winemaker Notes: This area is hard to see from the usual roads but Roccalini has recently gained recognition thanks to our Barbaresco, distributed in several wine stores in Piedmont and Liguria. Good soils and excellent exposure of the upper part of the amphitheatre make Roccalini one of the most interesting areas in the whole of Barbaresco, and it also offers a breath-taking view of the town of Alba and the River Tanaro.This wine is made only during exceptional vintage years. It’s no mere coincidence that, in the past, great winemaker Bruno Giacosa purchased grapes grown in this area. The potential of the Roccalini subzone is undoubtedly equal to that of more famous areas such as Roncagliette, Asili and Martinenga.
Food Pairing: Structured red meats, mature cheeses, game, dishes featuring truffle, dark chocolate.
Serving temperature: 20° – 22° C
Other Notes: Our estate was established in 1920 by Giovanni Mainerdo, who, fueled by a great passion for wine, began vinifying small batches of grapes from certain areas of particular prestige in different municipalities in Neive, Barbaresco and Serralunga d’Alba.
